I like to make Halloween weekend a little extra special with a pumpkin treat. In years gone by, I’ve shared Pumpkin Biscuits and Pumpkin Pancakes with you on the blog, and now I’m throwing caution to the wind with pumpkin cupcakes! Bonus points if you track down cute Halloween cupcake wrappers and toppers. Double bonus points if you make your own toppers. (On second thought, maybe I should take points away if you do that! Simplify folks, simplify.)
In my experience, kids love ANYTHING that comes in a cupcake wrapper so you’re in very safe territory here. And I’m telling you, everyone deserves a pumpkin treat this weekend. Even you. Enjoy!
Pumpkin Cupcakes with Maple Cream Cheese Frosting
makes 1 dozen
1/2 cup whole wheat flour
1/2 cup all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
pinch of ground nutmeg
1/2 cup canola oil
1/2 – 15 oz. can pumpkin
2 tablespoons molasses
3/4 cup packed brown sugar
2-3 cups powdered sugar, as needed
1/2 cup whipped cream cheese
2-4 tablespoons maple syrup (the real stuff), as needed
1. Preheat oven to 350 degrees and spray your muffin pan with cooking spray.
2. In a medium bowl combine your flours, baking soda, salt, cinnamon, ground cloves, and nutmeg.
3. In a large bowl combine canola oil, egg, pumpkin, molasses, vanilla, and brown sugar. Add the dry ingredients to the wet. Stir to combine.
4. Spoon the batter into the prepared cupcake pan. Bake for 30-35 minutes, or until light and springy. Let cool completely before icing.
Cream Cheese Maple Frosting:
1. Place the powdered sugar and whipped cream cheese in a mixing bowl. Beat with an electric mixer to combine. Gradually add maple syrup as needed. Add additional powdered sugar and maple syrup as needed until the frosting is soft and smooth.
2. Beat at medium-high speed for 1-2 minutes, until frosting is glossy, fluffy and smooth. Refrigerate while cupcakes cool.
3. Frost with a knife or a pastry bag and store in the refrigerator until serving.